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Coconut chutney is a one of the great and a must accompaniment for many South Indian dishes. Breakfast is a vital component for any human’s meal. It is also said by many dieticians and doctor’s that breakfast is a must and should not be avoided. It’s always good to have a healthy and balanced diet for the first meal of the day. Idli, sambar with coconut chutney is one of the best balanced diets advised and suggested for any person.

Coconut chutney is one such natural and fresh raw food that can taste extremely wonderful when prepared with few right spices and ingredients. Most of the times people hate breaking coconuts as they feel it’s messy. But there are easy ways to adapt to break the coconut. Do watch the video and check how the coconut is broken and making of the authentic coconut chutney. It’s really amazing. Coconuts form a part of daily diet is some way or other like using of coconut oil for cooking, using grated coconut for preparing chutneys or curries, etc.

In Southern states of India like the Tamilnadu, Andhra Pradesh, Karnataka and Kerala, no breakfast is complete without the coconut chutney. A perfect blend of different flavors and the ease with which it can be prepared is a great example of tradition, health, nutrition and raw cuisine. Chutney usually are wet having a coarse to fine texture. In the past, chutneys were ground with a mortar and pestle made of stone or an ammikkal (Tamil). Nowadays, electric blenders replace the stone implements. Various spices are added and ground, usually in a particular order; the wet paste is than tempered with spices in vegetable oil, gingelly or groundnut oil.

Coconut chutney can be prepared with ease and fast to make. Break the coconut and remove the nut inside. Grate the coconut and keep aside. In a blender, add roasted Channa dal (dahlia), cashewnuts, ginger, green chillies, tamarind, salt and the grated coconut and blend to a fine paste. Remove the mixture into a bowl. To make the tempering or tadka, in a pan add oil, add mustard, cumin, urad dal, dry red chilli, hing, curry leaves, once done top it on the chutney mixture, mix well and serve. The authentic coconut chutney is the best accompaniment for Idli, dosa, uttappam, wada, upma and pongal. Normally most of us do not add cashewnuts regularly but when mixed in coconut chutney gives a nice sweet flavor to the chutney. The tempered urad dal gives a nice crunchiness while eating. Truly a lip smacking dish!

There is no limit to the number of chutneys that can be prepared virtually from any vegetable/ fruit/ herb/ spices or a combination of them. Chutneys come in two major groups, sweet and hot; both forms usually contain various spices, including chilli, but differ by their main flavour. Chutney types and their preparations vary widely across Pakistan and India. Any chutney that you make can be mild to extra hot depending on the individual’s preference.

In the beginning of the 17th century, it is said that chutneys were shipped to European countries like England and France as luxury goods. Western imitations were called “mangoed” fruits or vegetables. Generally these chutneys are fruit, vinegar, and sugar cooked down to a reduction. The making of traditional chutney spread throughout the British Empire, especially in the Caribbean and South American where chutney is still a popular condiment for ham, pork, and fish.

Coconuts received the name from Portuguese explorers, the sailors of Vasco da Gama in India, who first brought them to Europe. The brown and hairy surface of coconuts reminded them of a ghost or witch called “Coco”. Before it was called nux indica, a name given by Marco Polo in 1280 while in Sumatra, taken from the Arabs who called it jawz hindī. Both names translate to “Indian nut.” When coconuts arrived in England, they retained the coco name and nut was added. In India, Kerala is the largest coconut producer state and is also famous for the tenderest coconuts in India.